1st February 2019




I have finally finished putting straw down in my herb garden and gathered the last of the remaining mint leaves as my son has gone crazy for Pea Soup every weekend and the family agree it is now a firm favourite, so here it is and really simple!

What you will need –

1 kg of frozen Peas

1 Garlic clove

1/2 onion

1 litre of chicken stock

1 Handful of Mint leaves

Place the chopped up onion in a large pot with a dob of butter and a splash of olive oil for 5mins to soften then add the chopped up garlic clove for the last minute.

Now add the frozen peas, chicken stock, and a good few grinds of pepper.

Bring to boil then simmer for 10mins.

In the last minute I add the mint keeping back a few mint leaves to garnish the bowel of soup with.

Now wiz up with a blender so a nice texture and serve with a swirl of yoghurt and mint leaves.

Note – you can add more water at anytime if you think it is too thick and will save for 4-5 days in the fridge.

Enjoy on a cold February day with crusty bread.